Servings: 8 Prep: 10 mins Cook: 10 mins Total: 20 mins
Update: On 4/15/2013, I learned that the hominy labels had been very inaccurate, due to a 60 year old test report. I’ve left the following notes and recipes intact, but the nutrition has changed. I no longer consider this to be a very low carb recipe, even though it works and is definitely delicious. Read more here … >
This oft served breakfast dish was one of low-carb’s “forbidden fruits” in my mind. It’s one of the most luxurious and comforting foods I know of, and I’d long assumed it was out of my life, more-or-less, forever. Grits, being corn, and corn being evil, I seemed destined to live a grits-free life. I’ve been sad. Alas, that is not true! Read on!
I’ve lived all over the United States. I’ve driven across the country several times. I’ve driven up and down the west coast. I’ve visited both Alaska and Hawaii. I’ve driven from Maine, down to Washington DC and back. I feel as if I’ve got the US pretty well covered … except … the South East! I’ve never been to New Orleans. I’ve never been to Tennessee, or the Carolinas, which is where this particular recipe originates from. Also known as the “Low Country”, this South Carolina/Georgia coastline dish. The food in the region is SIMILAR to Cajun and Creole, but with its own regional variations.
How do I know? Thank you, Wikipedia! ☺
Note: This recipe assumes you’ve already got 4 cups of LC Grits, sitting warm by the stove. The rest of the recipe is focused on the shrimp!
Shrimp n' GritsPrint Rate
- 1 tsp chili flakes
- 4 each garlic cloves minced
- 2 lb shrimp (16/20) peeled and deveined
- 1/2 cup fresh whole butter cut into about 24 cubes and divided
- 1/2 cup real bacon bits
- 1 medium red onion diced
- 2 small red bell peppers seeded and diced
- 1/2 cup "mexican style" hominy
- 2 tbsp lemon juice freshly squeezed
- 1/2 cup parsley chopped
- 4 cups low-carb grits warm
- salt and pepper to taste
- In a mixing bowl, combine your chili flakes, garlic and shrimp. Season with a little bit of salt and pepper, and set aside.
- Heat up a large sauté pan over medium-high heat.
- Add 1/4 cup of your butter and swirl it around the pan. Before it burns, add your bacon, bell peppers and onions, with a little bit of salt and pepper. Allow these ingredients to "fry" in the butter. Stir occasionally.
- After about 5 minutes, add your shrimp to the pan. Continue stirring until the shrimp begin turning nice and pink; about 2 minutes.
- Add your hominy and continue cooking for about 2 more minutes.
- When the shrimp is consistently pink and properly cooked (still just a little bit translucent and soft, not overcooked and rubbery), add your lemon juice, parsley and the rest of your butter. Turn the heat off the stove and stir the butter into the shrimp, until it's melted.
- Put 1/2 cup of warm grits onto 8 plates. Top with equal portions of shrimp!
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* Learn More: More about this recipe and nutrition …